Forty-two family estates, six countries, one selection.
Not a wine catalogue, but the story behind each estate. In the Netherlands our wines are available exclusively through Clavis Wijnimport, and some of them in Belgium as well.
Our teacher and largest supplier. Clavis Aurea, their top wine, gave us our name.
The Giachino family, Barolo off their own hills. Vegetables from their own garden on the signboard.
A Cru from Minervois. Biodynamic, with a green roof full of solar panels. Robert Eden still draws from the barrel himself.
Grand Cru Classé, where every vine is pruned to measure. Jean-Michel Garcion lifts his wines to the highest level.
Deep cellars and Guillaume Mignon, who knows every bottle before it goes on transport.
A small family estate where the tasting still happens at the kitchen table.
Five generations in Conegliano. The sunset on our homepage is from their vineyard.
A cooperative of families, certified Terra Vitis and HVE.
Verdejo from the soil of La Mota. A steady partner for volume, loaded temperature controlled.
Nino and Irma came back from Australia in 1963 and replanted the rows beside the church. Hence the name.
The Pellegrini family since 1963. Monica Rossetti, born in Brazil, makes the wine here.
Strict control over every step of the process yields a beautiful Pinot Grigio and Pinot Grigio Blush.
A cooperative since 1950, the members are co-owners. Cork, cap, bottle and label are all recycled here.
The wine is named after the Bicudo, the bird that lives in these vineyards. Its habitat is kept intact.
The Fleming Roland Heelen bought in here hectare by hectare. Only A-grade land, the highest class in the Douro.
Sixty-year-old Garnacha in the Sierra Pardos. Named after Dolores Peinador, whose romance became an opera.
It rains thirty days a year there, so mould gets little chance. Alex Ruiz Masachs makes the cava.
In Montilla since 1830 and still a family estate. The grapes dry to raisins on the vine.
A proud member of Wineries for Climate Protection. Joven, Crianza, Reserva and Blanco.
Grandson Giovanni has since taken over the winery from grandfather Giovanni. Primitivo on the clay soil near Bari.
Three families fermenting together since 2002. Limestone and slate, between 350 and 750 metres of altitude.
Vinalthau is the flagship of this estate. The best cuves of Chardonnay, Sauvignon Blanc, Viognier, Picpoul de Pinet and Syrah carry the Vinalthau name.
Fifteen hectares of gravel and sand at Soussans. Jean-Michel Garcion makes the wine here, as he does at La Croizille, Tayet and Tour Baladoz.
Ten hectares on the former marshland of the Gironde. With Petit Verdot in the blend.
A century-old vineyard phylloxera never reached. Ungrafted vines, two grapes almost nobody grows any more.
Nathalie Estribeau makes rose on the cooler slopes above Aix. Small runs, against the current.
In Scherwiller since 1790, now the seventh generation. Riesling on granite, without chemical sprays.
Auguste planted the first vine in 1953. Grandson Thomas now makes 40,000 bottles of Chablis from it.
Fourteen hectares from the Charpentier brothers. Since 2025 the neighbours make the wine, with Pierre-Yves looking on.
Paola Campos picked us for our sustainability, not the other way round. Chardonnay on sand and shale.
A cooperative from 1968 in Bernkastel-Kues. Lighter bottles, recycled plastic, power off their own roof.
On the Neusiedlersee, a World Heritage site since 2001. Exceptionally precise pruning, so that nature can do its work.
Nine and a half hectares, father and son do every step themselves. Their logo stands for earth, air and water.
Fifth generation in the Markgraeflerland. No copper sulphate, and since 2012 alcohol-free wine too.
Marius van Stokkom started here in 1977. Quirien and Rudy Schellekens carry the vineyard on.
The same price bracket as what you pour today, otherwise the conversation does not start.
A family estate or a cooperative of families, with quality kept in house and under their own supervision.
Against warming and for insect life: Sustainable Wine, Terra Vitis, HVE.
An estate is rejected on heavy pesticides, and on the copper sulphates that organic viticulture does allow.